CheeseMaker BL410 will make white cheese affordable for cost-conscious consumers that look for a creamy and versatile white cheese.
Consumers worship the white feta-style cheese for its creamy texture and fresh salty taste. It has a central place in many food applications, from salads to savoury dishes and sweet bakery items. To make a firm and still creamy cost-effective white cheese alternative, use CheeseMaker BL410 in combination with an analogue or recombination process.
The recombination process is based on powdered ingredients, which will ensure a constant supply of ingredients with a stable quality. In contrast to the traditional feta cheese production, the recombination process does not depend on the supply of fresh milk, but uses ingredients with a long shelf life. No excess whey that needs to be discharged and no seasonal variation in milk supply. The recombination process is fast and cost-effective.
Homogenisation of cheese blend at KMC Food Innovation Centre in Denmark
“Replacing powdered milk proteins with CheeseMaker BL410 will give you additional and considerable cost savings”, Carsten Kirkegaard Jensen, director technical sales at KMC explains. “You can use the CheeseMaker BL410 starch solution and still get a product with good organoleptic characteristics, such as a firm appearance and creamy mouthfeel. If you make a feta cheese product by using ultrafiltration (UF), you can save money too by adding the starch and some additional water to the ultra-filtered milk to increase the yield”, he adds.
Stretch the protein
The protein content in a traditionally made feta cheese varies between 12% and 18% depending on the desired consistency and fat content. “We have worked with different degrees of substitution and have standard recipes available with protein content around 7.5% and as low as 2.5%”, Carsten Kirkegaard Jensen says, “and we are pleased to help our customers meet their individual targets”. The source of milk protein available may vary and KMC application specialists can also help reformulate with the easiest available source.
Soft and creamy white cheese
The typical characteristics of a feta-style cheese are its white appearance and neutral taste, which is easily obtained as CheeseMaker BL410 is based on potato starch only. CheeseMaker BL410 will give you the soft and creamy texture that your cost-conscious consumers are looking for and furthermore a slight degree of syneresis that will enable the imitation cheese to loosen easily from its container or packaging.
Other CheeseMaker solutions
The CheeseMaker name covers all KMC’s solutions especially developed for the cheese industry. Some CheeseMaker BL solutions can replace milk protein in semi-hard block cheese while others are suitable for hard cheese alternatives, such as imitation parmesan cheese. CheeseMaker starches for semi-hard cheese differ when it comes to meltability in the imitation cheese products – from imitation pizza cheese with excellent melting to resistant melting in cheese insets, fillings etc. For spreadable cheese products, KMC has developed the CheeseMaker SP series. It is easy to implement these innovative solutions for spreadable cheese products and they will save money both by formulation and processing. In KMC Food Innovation Centre in Denmark, we work closely together with customers to develop and test new innovative CheeseMaker solutions.
To learn more, please visit www.kmc.dk